Thursday, July 1, 2010

Cinnamon Rolls

Trust me, once you make these homemade you will never buy pre-made ones again! There are a lot of steps, but it is worth it!!!


1 package dry yeast (its about .25 of an oz.)
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour


1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened


8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 375

For the rolls, dissolve the yeast in the warm milk in a large bowl.
(warm up the bowl up first by pouring hot water in for a few minutes - milk be warm, not hot)

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. I usually just set the bowl on top of the oven while it is preheating

Mix together the filling and set aside

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide - it will be super sticky!! Have patients ;)
It should be approx 1/4 thick.

Spread softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Carefully, from the long edge, roll the dough down to the bottom edge like a sleeping bag

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Don't smash you rolls while trying to slice them with a knife - "cut" them with string or dental floss

Don't put them in the oven just yet, set them on top on the oven and let them rise again - about 20 minutes or so

Now put them in the oven. Check in 10 minutes, they will need about 15 total.

While they are baking mix up the icing - spread generously with icing once out of the oven.


If you want to make these ahead of time you can put the dough (after you roll it like a sleeping bag) tightly in saran wrap in the refrigerator over night or even 2 days. When you are ready to use the dough make sure you let it rise again in the pan before baking.

No comments:

Post a Comment